This saffron tomato salad has Thai basil and saffron running through it. The summer ripeness of the tomatoes with bright sweet flavors full of juiciness makes for a delightful salad. We originally paired this salad with the Corn Fritters but it can stand on its own as a salad side dish.
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WHAT YOU NEED…
How To Make Saffron Tomato Salad
Substitutions & Swaps
Saffron Tomato Salad
Servings: 4 as a side
This saffron tomato salad has Thai basil and saffron running through it. The summer ripeness of the tomatoes with bright sweet flavors full of juiciness makes for a delightful salad.Print Recipe
How to make Saffron Tomato Salad
- Gently heat the extra virgin olive oil over low heat. Add the shallots and minced garlic cooking for 2 minutes.
- The shallots and garlic should not take on any color. Remove the oil from the heat and add the saffron. Allow the saffron to steep for 5 minutes.
- Add the red wine vinegar to the saffron olive oil mixture.
- Place the cut tomatoes in a bowl, and add the chopped parsley, and the saffron oil. Mix to combine, and season with kosher salt.
Nutritional values are an estimate.
Calories: 83kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 301mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin A: 586IU | Vitamin C: 21mg | Calcium: 17mg | Iron: 1mg